Once you have these corn ribs you are never going to want to eat corn any other way. They are incredibly delicious.
The hardest part of this recipe is cutting the corn into the ribs. Just a few tips
🌽 be sure your knife is super sharp and you use a non slip cutting board.
🌽 Position the corn vertically. ⚠️ AVOID HOLDING THE CORN with your hand underneath the knife
🌽 Grip the knife with one hand while using the other to strike it, allowing it to penetrate the top of the corn. Continue tapping the knife to guide it down the center of the corn, making small adjustments as necessary to ensure a straight cut.
🌽 Be sure your corn is fresh
Corn Ribs
Ingredients
(Serves 6)
6 Corn Cobs
2 tbsp. Butter
4 tbsp. Olive Oil
1 tsp. Salt
½ tsp. Pepper
1 tsp. Italian Spice Blend
½ tsp. Paprika
Dressing
Butter- 1 Stick, melted
2 tbsp. Olive Oil
1/2 tsp salt, or add to your liking
1 tsp. Teresa’s Spice
¼ Cup Grated Pecorino Romano
Method
Heat your grill to 375 degrees.
Boil a large pot of salted water with 2 tbsp. butter.
Cut off the bottom pointy part of the corn spear.
Stand the corn upright and then use a very sharp knife cut in half. Stand each half upright and cut in half. TIP…hold the knife with one hand and use the other to press down on it.
Add the corn to the boiling water and let it boil for 3 to 5 minutes.
Remove some of the water using a glass measuring cup and reserve.
Drain the corn and dry well.
Put the corn back in the pot and add in the olive oil, salt, pepper, Italian spice blend, and paprika.
Combine, coating each spear well.
Place the corn ribs on the grill (kernel side down) for about 6 minutes, flip and cook for another 2 minutes.
While the corn is cooking, make the dressing. Mix the melted butter, olive oil, Italian spice and salt. Add in 2 tbsp of the corn water. Mix well.
Remove the corn from the grill and pour over the dressing. Sprinkle on the Pecorino and serve